发芽对藜麦营养价值及功能性成分含量的影响

Effects of Germination on Nutritional Value and Functional Component Content of Quinoa

摘要:

发芽是一种能够提高谷物营养价值与功能成分的绿色加工方法。为进一步研究发芽对藜麦营养价值及功能成分含量的影响,本研究以白藜麦为原料进行发芽,在发芽0-32 h进行采样,对其中的营养成分、淀粉消化性质、功能性成分及抗营养因子含量进行检测。与未发芽藜麦相比,营养成分方面,发芽后藜麦淀粉含量显著降低(P<0.05),至32 h其含量由61.89%减少至47.84%；蛋白质和AAN在发芽初期有所下降,但在16h后又呈增加趋势；游离必需氨基酸(EAA)总含量显著增加至22.53 mg/100g pro(P<0.05),且Lys始终是含量较高的游离EAA。消化特性方面,发芽过程快速消化淀粉(RDS)、慢性消化淀粉(SDS)和抗性淀粉(RS)无显著差异(P>0.05),但血糖负荷(GL)显著降低(P<0.05),属于中GL食物。功能成分??-氨基丁酸(GABA)、总多酚含量均在发芽32h时增加近2倍(P<0.05),抗营养因子植酸含量显著降低(P<0.05)。综合结果表明,发芽不仅改善了藜麦营养价值,还可增加功能成分,为藜麦作为一种健康食品的进一步开发和利用提供参考。

Abstract:

Germination is a green processing method that can improve the nutritional value and functional components of cereals. To further study the effects of germination on the nutritional value and functional component contents of quinoa, this research used white quinoa as the raw material for germination, and samples were collected from start to 32h during germination. The contents of nutritional components, starch digestibility, functional components, and anti-nutritional factors were detected. Compared with ungerminated quinoa, the nutritional components of germinated quinoa showed a significant decrease in starch content (P<0.05), dropping from 61.89% to 47.84% by 32h. Protein and amino acid nitrogen (AAN) initially decreased but began to increase after 16h. The total content of free essential amino acids (EAA) significantly increased to 22.53 mg/100g pro (P<0.05), with lysine (Lys) consistently being the highest among the free EAAs. In terms of digestibility characteristics, there were no significant differences in rapid digestible starch (RDS), slow digestible starch (SDS), and resistant starch (RS) during germination (P>0.05). However, the glycemic load (GL) significantly decreased (P<0.05),? categorizing it as a medium GL food. The functional components of GABA and total polyphenol content both increased nearly 2 times at 32h of germination (P<0.05), while the anti-nutritional factor phytic acid content significantly decreased (P<0.05). The comprehensive results show that germination not only improves the nutritional value of quinoa but also increases its functional components, providing a reference for the further development and utilization of quinoa as a healthy food.